Tomgirl Baking Company’s Florentine Bar Cookies Are Unsurpassed

Wonyee Tom, executive baker and co-owner of Tomgirl Baking Co. in Huntington Beach, makes one of my very favorite bar cookies. The bars are rich in contrasting textures and flavors, their buttery crust supporting a treasure-filled topping.

Cream- and honey-spiked caramel dances between nuts and dried fruits, most often a generous mix of sliced almonds plus diced cranberries and apricots. Cooled and cut into bars, they look like jewel boxes: crunchy, chewy, sweet and tart nutty treasures.

In my kitchen I was able to see the exact color the caramel mixture should attain; it is a key step in preparing the bars. Tom describes it as “a light caramel color,” which is accurate, but seeing it in my kitchen (that readers can view in the video) is an invaluable gift.

Tomgirl’s Florentine bars have loads of loyal fans, some who stock up weekly. At home, they cut the bars into smaller pieces, then ration them during the week (they can be stored airtight for up to a week).

More than glamorous custom wedding cakes, more than cookies, tarts and cupcakes, Tomgirl Baking Co. is also a cafe that offers made-from-scratch breakfast and lunch. Jeff Littlefield – Tom’s partner in life and in business – is its chef. His ricotta pancakes, accompanied with blueberry compote, are addictive; those light and luscious flapjacks may well be the subject of a future story.

The competition:Joe’s Shanghai in New York is her favorite restaurant. She says it has the best soup dumplings, generously filled to the brim with delicious broth.

Binge watch: She is glued to crime TV shows such as “Dateline” and “Narcos.” She also loves to watch tennis or any sport that is in season; she is still a New York Rangers fan.

Cake trends: For years, smooth and fancy fondant icing has been en vogue, but now more rustic spatula-spread frosting is in style.

Best partners: She says she is a “warm-cold person.” She likes warm chocolate chip cookies or hot apple tarte Tatin paired with vanilla ice cream.

Chicken can make a delicious taco filling, but boneless, skinless chicken breasts can lack flavor bling. Chipotle chilies canned in adobo sauce can add both flavor and aroma to the poaching liquid. Serve the filling with warm tortillas, shredded cabbage (or lettuce), tomatoes and avocado. Add cheese if you like.